Effects of rice residue on physicochemical properties of silver carp surimi gels

References

• Yin, T.; Park, J. W. Effects of Nano-Scaled Fish Bone on the Gelation Properties of Alaska Pollock Surimi. Food Chemistry 2014, 150, 463–468.
   PubMed Web of Science ®Google Scholar
• Ramírez, J. A.; Martín-Polo, M. O.; Bandman, E. Fish Myosin Aggregation as Affected by Freezing and Initial Physical State. Journal of Food Science. 2000, 65(4), 556–560.
   Web of Science ®Google Scholar
• Yoon, W. B.; Gunasekaran, S.; Park, J. W. Characterization of Thermorheological Behavior of Alaska Pollock and Pacific Whiting Surimi. Journal of Food Science. 2004, 69(7), 338–343.
   Web of Science ®Google Scholar
• Lanier, T. C.; Carvajal, P.; Yongsawatdigul, J. Surimi Gelation Chemistry. In Surimi and Surimi Seafood, 2nd ed.; Park, J. W.; Editor.; Taylor and Francis Group: Boca Raton, FL, 2005; 435–477.
   Google Scholar
• Kishi, A.; Itoh, Y.; Obatake, A. The Polymerization of Protein through Disulfide during the Heating of Carp Myosin. Nippon Suisan Gakkaishi. 1995, 61(1), 75–80.
   Web of Science ®Google Scholar
• Rawdkuen, S.; Benjakul, S. Whey Protein Concentrate: Autolysis Inhibition and Effects on the Gel Properties of Surimi Prepared from Tropical Fish. Food Chemistry. 2008, 106(3), 1077–1084.
   Web of Science ®Google Scholar
• Campo-Deaño, L.; Tovar, C. The Effect of Egg Albumen on the Viscoelasticity of Crab Sticks Made from Alaska Pollock and Pacific Whiting Surimi. Food Hydrocolloids. 2009, 23(7), 1641–1646.
   Web of Science ®Google Scholar
• Kudre, T.; Benjakul, S.; Kishimura, H. Effects of Protein Isolates from Black Bean and Mungbean on Proteolysis and Gel Properties of Surimi from Sardine (Sardinella albella). LWT – Food Science and Technology. 2013, 50(2), 511–518.
   Web of Science ®Google Scholar
• Luo, Y.; Shen, H.; Pan, D.; Bu, G. Gel Properties of Surimi from Silver Carp (Hypophthalmichthys Molitrix) as Affected by Heat Treatment and Soy Protein Isolate. Food Hydrocolloids 2008, 22(8), 1513–1519.
   Web of Science ®Google Scholar
• Park, J. W.;. Ingredient Technology for Surimi and Surimi Seafood. In Surimi and Surimi Seafood, 2nd ed.; Park, J. W.; Editor.; Taylor and Francis Group: Boca Raton, FL, 2005; 649–702.
   Google Scholar
• Shih, F.F.; Champagne, E.T.; Daigle, K.; Zarins, Z. Use of Enzymes in the Processing of Protein Products from Rice Bran and Rice Flour. Nahrung 1999, 43(1), 14–18.
   Google Scholar
• Helm, R. M.; Burks, A. W. Hypoallergenicity of Rice Protein. Cereal Foods World. 1996, 41, 839–843.
   Web of Science ®Google Scholar
• Anderson, A.; Hettiarachchy, N.; Ju, Z. Y. Physicochemical Properties of Pronase-Treated Rice Glutelin. JAOCS. 2001, 78(1), 1–6.
   Web of Science ®Google Scholar
• Chinese Fishery Statistics Yearbook; China Agriculture Press: Beijing, 2014.
   Google Scholar
• Park, J. W.;. Functional Protein Additives in Surimi Gels. Journal of Food Science. 1994, 59(3), 525–527.
   Web of Science ®Google Scholar
• Laemmli, U. K.;. Cleavage of Structural Proteins during the Assembly of the Head of Bacteriophage. Nature. 1970, 227(5259), 680–685.
   PubMed Web of Science ®Google Scholar
• Lowry, O.H.; Rosebrough, N.J.; Farr, L.A.; Randall, R.J. Protein Measurement with the Folin Phenol Reagent. Journal of Biological Chemistry 1951, 193(1), 265–275.
   PubMed Web of Science ®Google Scholar
• Gómez-Guillén, M. C.; Borderı́as, A.; Montero, P. Chemical Interactions of Nonmuscle Proteins in the Network of Sardine (Sardina pilchardus) Muscle Gels. LWT – Food Sciences Technological. 1997, 30(6), 602–608.
   Web of Science ®Google Scholar
• Benjakul, S.; Visessanguan, W.; Chantarasuwan, C. Effect of Porcine Plasma Protein and Setting on Gel Properties of Surimi Produced from Fish Caught in Thailand. LWT – Food Science and Technology. 2004, 37(2), 177–185.
   Web of Science ®Google Scholar
• Rawdkuen, S.; Benjakul, S.; Visessanguan, W.; Lanier, T.C. Effect of Chicken Plasma Protein and Some Protein Additives on Proteolysis and Gel-Forming Ability of Sardine (Sardinella gibbosa) Surimi. Journal of Food Processing and Preservation 2007, 31(4), 492–516.
   Web of Science ®Google Scholar
• Liu, R.; Zhao, S.M.; Xiong, S.B.; Xie, B.J.; Qin, L.H. Role of Secondary Structures in the Gelation of Porcine Myosin at Different pH Values. Meat Science 2008, 80(3), 632–639.
   PubMed Web of Science ®Google Scholar
• Ramirez, J.A.; Velazquez, G.; Echevarria, G.L.; Torres, J.A. Effect of Adding Insoluble Solids from Surimi Wash Water on the Functional and Mechanical Properties of Pacific Whiting Grade A Surimi. Bioresource Technology 2007, 98(11), 2148–2153.
   PubMed Web of Science ®Google Scholar
• Burgarella, J.C.; Lanier, T.C.; Hamann, D.D.; Wu, M.C. Gel Strength Development during Heating of Surimi in Combination with Egg White or Whey Protein Concentrate. Journal of Food Science 1985, 50(6), 1595–1597.
   Web of Science ®Google Scholar
• Sánchez-Alonso, I.; Solas, M. T.; Borderías, A. J. Technological Implications of Addition of Wheat Dietary Fibre to Giant Squid (Dosidicus gigas) Surimi Gels. Journal of Food Engineering. 2007, 81(2), 404–411.
   Web of Science ®Google Scholar
• Karthikeyan, M.; Dileep, A. O.; Shamasundar, B. A. Effect of Water Washing on the Functional and Rheological Properties of Proteins from Thread Fin Bream (Nemipterus japonicas) Meat. International Journal of Food Science and Technology. 2006, 41(9), 1002–1010.
   Web of Science ®Google Scholar
• Kim, B. Y.; Park, J. W.; Yoon, W. B. Rheology and Texture Properties of Surimi Gels. In Surimi and Surimi Seafood, 2nd ed.; Park, J. W.; Editor.; Taylor and Francis Group: Boca Raton, FL, 2005; 491–576.
   Google Scholar
• Cao, M.J.; Wu, L.L.; Hara, K.J.; Weng, L.; Su, W.J. Purification and Characterization of a Myofibril-Bound Serine Proteinase from the Skeletal Muscle of Silver Carp. Journal of Food Biochemistry 2005, 29(5), 533–546.
   Web of Science ®Google Scholar
• Egelandsdal, B.; Fretheim, K.; Samejima, K. Dynamic Rheological Measurements on Heat-Induced Myosin Gels: Effect of Ionic Strength, Protein Concentration and Addition of Adenosine Triphosphate or Pyrophosphate. Journal of the Science of Food and Agriculture. 1986, 37(9), 915–926.
   Web of Science ®Google Scholar
• Nakagawa, T.; Watabe, S.; Hashimoto, K. Electrophoretic Analysis of Sarcoplasmic Protein from Fish Muscle on Polyacrylamide Gels. Nippon Suisan Gakkaishi 1988, 54, 993–998.
   Web of Science ®Google Scholar
• Taskaya, L.; Chen, Y. C.; Jaczynski, J. Functional Properties of Proteins Recovered from Whole Gutted Silver Carb (Hypophthalmichthys molitrix) by Isoelectric Solubilization/Precipitation. Journal of the Science of Food and Agriculture. 2009, 89(2), 349–358.
   Web of Science ®Google Scholar
• Liu, R.; Zhao, S.; Xiong, S.B.; Qiu, C.; Xie, B.J. Rheological Properties of Fish Actomyosin and Pork Actomyosin Solutions. Journal of Food Engineering 2008, 85(2), 173–179.
   Web of Science ®Google Scholar
• Luo, Y. K.; Pan, D. D.; Ji, B. P. Gel Properties of Surimi from Bighead Carp (Aristichthys nobilis): Influence of Setting and Soy Protein Isolate. Journal of Food Science. 2004, 69(8), 374–378.
   Web of Science ®Google Scholar
• Wu, M.; Xiong, Y.L.; Chen, J.; Tang, X.; Zhou, G. Rheological and Microstructural Properties of Porcine Myofibrillar Protein-Lipid Emulsion Composite Gels. Journal of Food Science 2009, 74(4), E207–E217.
   PubMed Web of Science ®Google Scholar
• Fukushima, H.; Okazaki, E.; Fukuda, Y.; Watabe, S. Rheological Properties of Selected Fish Paste at Selected Temperature Pertaining to Shaping of Surimi-Based Products. Journal of Food Engineering 2007, 81(2), 492–499.
   Web of Science ®Google Scholar
• Lanier, T. C.; Functional Properties of Surimi. Food Technology. 1986, 40, 107–112.
   Web of Science ®Google Scholar
• Gómez-Guillén, M. C.; Borderías, A. J.; Montero, P. Chemical Interactions of Nonmuscle Proteins in the Network of Sardine (Sardina pilchardus) Muscle Gels. LWT – Food Science and Technology. 1997, 30(6), 602–608.
   Web of Science ®Google Scholar
• Liu, R.; Zhao, S.M.; Xie, B.J.; Xiong, S.B. Contribution of Protein Conformation and Intermolecular Bonds to Fish and Pork Gelation Properties. Food Hydrocolloids 2011, 25(5), 898–906.
   Web of Science ®Google Scholar
• Benjakul, S.; Bauer, F. Biochemical and Physicochemical Changes in Catfish (Silurus Glanis Linne) Muscle as Influenced by Different Freeze-Thaw Cycles. Food Chemistry 2001, 72, 207–217.
   Web of Science ®Google Scholar
• Ramiarez, J. A.; Martian‐Polo, M. O.; Bandman., E. Fish Myosin Aggregation as Affected by Freezing and Initial Physical State. Journal of Food Science. 2000, 65(4), 556–560.
   Web of Science ®Google Scholar
• Kingwascharapong, P.; Benjakul, S. Effect of Phosphate and Bicarbonate Replacers on Quality Changes of Raw and Cooked Pacific White Shrimp as Influenced by the Repeated Freeze–Thawing. International Journal of Refrigeration 2016, 67, 345–354.
   Web of Science ®Google Scholar
• Xia, X.; Kong, B.; Liu, Q.; Liu, J. Physicochemical Change and Protein Oxidation in Porcine Longissimus dorsi as Influenced by Different Freeze-Thaw Cycles. Meat Science 2009, 83(2), 239–245.
   PubMed Web of Science ®Google Scholar